In the fall, as the rains come, the ground dampens, and the leaves fall, the farmers’ markets are brimming with wild mushrooms. I bring home a bagful, clean and chop them, and then sauté them in butter or olive oil. I first made this filling for omelets and decided it would be ideal for hors… Read More

The flavor of fresh crabmeat is so good on its own that my primary goal in developing this hors d’oeuvre was to use a minimum of ingredients. I wanted to highlight the crab flavor and texture, not mask it. Although I keep a jar of sambal ulek—an Indonesian hot chile paste—in my refrigerator at all… Read More

The better the goat cheese, the better the spread. Look for artisanal and farmstead goat cheeses—almost every farmers’ market I’ve been to has some local purveyors. However, please don’t think that commercial goat cheeses won’t work—I developed and tested this recipe using several different supermarket brands and all were good. I prefer to buy pistachios… Read More